Manhattan Clam Chowder Recipe
Manhattan Clam Chowder is a bold, hearty dish that marries the briny essence of clams with the robust flavor of tomatoes and fresh herbs. Unlike its creamy cousin from New England, this chowder is lighter, relying on the tang of tomatoes to elevate the dish while still maintaining that signature seafood richness. A blend of savory broth, tender potatoes, and aromatic herbs make this soup a perfect comfort food that’s both nourishing and satisfying, ideal for a cold evening or when you’re craving a seafood-forward meal. The subtle heat from red pepper flakes adds just the right kick, while the tender clams provide an oceanic depth that’s irresistible.
Ingredients Breakdown
This Manhattan Clam Chowder is built upon simple yet crucial ingredients that work in harmony to create a complex and flavorful soup. The base begins with a good amount of olive oil, which adds richness and helps sauté the onion, celery, and garlic until they are tender and aromatic. The chopped Spanish onion brings a mild sweetness, while celery adds a refreshing crunch. Garlic infuses the chowder with a deep, savory flavor that ties the whole dish together.
Tomato paste adds both color and a concentrated tangy sweetness that enriches the broth. Using whole, peeled tomatoes rather than diced or crushed ensures a chunky texture, and their natural sweetness mellows the brininess of the clams. Fresh parsley and thyme sprigs provide an herbal freshness, while the bay leaf contributes an earthy, slightly floral aroma. Potatoes give the soup body, absorbing the clam juice and broth, becoming creamy and soft as they cook.
The star of the dish, of course, is the clams. Minced clams bring that quintessential briny flavor, while the clam juice acts as the savory liquid base. It’s essential to use high-quality bottled clam juice to preserve the integrity of the seafood flavor. A final sprinkle of freshly chopped parsley adds brightness, elevating the dish with a hint of freshness before serving.
Step-by-Step Cooking Instructions
Start by heating olive oil in a large pot over medium heat. Once the oil is shimmering, toss in your chopped onion, celery, garlic, and a pinch of crushed red pepper flakes. These aromatics will soften as they cook, creating the fragrant foundation for your chowder. Keep the pot covered and stir occasionally, allowing the vegetables to sweat and release their flavors over about 8 minutes.
Next, stir in the tomato paste, ensuring it evenly coats the vegetables. Cooking the paste for a minute or so deepens its flavor and eliminates any raw tomato taste. This concentrated base sets the stage for the chowder’s characteristic tomatoey richness.
Once the tomato paste has melded with the vegetables, it’s time to add the herb bundle. Tying parsley sprigs, thyme, and bay leaf together ensures easy removal later, but keeps their flavors intact throughout the cooking process. Dice your potatoes and add them to the pot, followed by the clam juice. Bring the mixture to a boil, then lower the heat to maintain a gentle simmer. This slow simmer allows the potatoes to absorb the broth, softening to the perfect consistency in about 10 minutes.
With the potatoes tender, stir in the chopped tomatoes and drained clams. Cover the pot and bring everything to a low simmer once more, just enough to meld the flavors. Season with freshly ground black pepper and a touch of kosher salt if needed.
Finally, ladle the chowder into warm bowls, ensuring each serving has a hearty mix of vegetables, potatoes, and clams. Garnish with a sprinkle of fresh parsley for an extra burst of color and flavor. Serve immediately while hot.
Recipe Tips & Frequently Asked Questions
How to achieve the best flavor balance with spices and herbs:
Adjust the amount of red pepper flakes for more or less heat, and don’t skip the fresh herbs—they provide a depth of flavor that dried herbs can’t replicate.
Tips for making the chowder ahead of time or storing leftovers:
Chowder can be made a day ahead and stored in an airtight container in the fridge. The flavors only get better as they meld overnight.
Suggestions for adjusting the thickness of the broth:
If you prefer a thicker chowder, mash a few of the cooked potatoes against the side of the pot to release their starch into the broth.
Alternative ingredient swaps for dietary needs:
Use low-sodium clam juice or replace regular tomatoes with no-salt-added ones for a lower sodium version.
Can I use fresh clams instead of canned?:
Absolutely! If you have access to fresh clams, steam them until they open, then chop the meat. Be sure to reserve the liquid and use it in place of bottled clam juice.
How do I store leftovers, and how long will they last?:
Leftover chowder will last up to 3 days in the fridge. Reheat gently on the stove to avoid overcooking the clams.
Can this recipe be frozen?:
Yes, the chowder freezes well. Allow it to cool completely before transferring to freezer-safe containers. Thaw in the fridge overnight before reheating.
What can I use as a substitute for clam juice if I can’t find it?:
Seafood stock or even vegetable broth can be used, though it may slightly alter the flavor profile. If using vegetable broth, you may want to add a splash of fish sauce to maintain that seafood essence.
Can I make this recipe in a slow cooker?:
You can adapt this recipe for a slow cooker by cooking the vegetables on the stove first, then adding everything except the clams to the slow cooker. Cook on low for 4-6 hours, stirring in the clams during the last 30 minutes.
What to Serve With This Recipe
Manhattan Clam Chowder is a hearty, standalone dish, but the right sides can take it to the next level. Crusty bread, like a warm sourdough baguette or a simple slice of rustic artisan bread, makes an excellent companion to soak up the savory broth. For a bit more texture, oyster crackers add a delightful crunch when sprinkled over the top.
To balance the rich flavors of the chowder, a light, fresh side salad can be the perfect accompaniment. Consider a salad of mixed greens with a citrus vinaigrette or a side of steamed vegetables like green beans or asparagus, which won’t overwhelm the dish but will provide a nice contrast.
Beverage pairings are also key. A crisp white wine like Sauvignon Blanc or Pinot Grigio enhances the seafood flavors and cuts through the acidity of the tomatoes. Alternatively, a cold light beer or even a dry rosé can offer refreshing contrast.
Variations and Substitutions
This chowder is versatile and can easily be customized to suit your tastes. For a smoky twist, add some diced bacon at the start of the recipe, allowing it to render its fat before adding the vegetables. Carrots or corn can also be stirred in for a touch of sweetness and added texture. These vegetables complement the flavors of the clams without overpowering them.
Looking for a heartier meal? Add some additional seafood like shrimp or mussels for a more luxurious dish. These seafood additions will create a more filling chowder, turning it from a starter into the main course.
To give the dish a unique flair, try experimenting with different herbs. Rosemary or oregano can replace thyme for a more aromatic profile, or swap the waxy potatoes for sweet potatoes to add a subtle sweetness that balances the acidity of the tomatoes.
Presentation is key to elevating this humble chowder into something special. Before serving, sprinkle a generous amount of freshly chopped parsley over each bowl. The bright green of the parsley contrasts beautifully with the deep red broth, adding a pop of color. For added elegance, you can drizzle a bit of extra virgin olive oil on top of the soup just before serving, giving it a slight sheen and an extra layer of richness.
For the best experience, serve the chowder in pre-warmed bowls to ensure the soup stays hot longer. This small detail makes a big difference, especially when serving guests.
Ingredients
1 1/2 tablespoons olive oil
1 large Spanish onion, chopped
1 1/2 celery stalks, chopped
7 cloves garlic, minced
Pinch of crushed red pepper flakes
1/4 cup tomato paste
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
1 large waxy potato (about 3/4 pound), diced
5 cups clam juice (from five 8-ounce bottles)
One 28-ounce can whole peeled tomatoes, roughly chopped (with liquid)
1 1/2 cups minced clams, drained (about four 6 1/2-ounce cans)
1 tablespoon kosher salt, or to taste
Freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large pot, heat the olive oil over medium heat. Add the chopped onion, celery, garlic, and a pinch of crushed red pepper. Cover the pot and cook, stirring occasionally, until the vegetables soften, about 8 minutes.
Add the tomato paste, stirring it into the vegetables, and cook for an additional minute. Bundle the parsley sprigs, thyme, and bay leaf together with kitchen twine, and add the herb bundle to the pot along with the diced potatoes.
Pour in the clam juice and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer, cover the pot, and cook until the potatoes are tender, around 10 minutes.
Next, stir in the chopped tomatoes and minced clams. Cover the pot and bring it back to a low simmer. Season generously with freshly ground black pepper.
Ladle the chowder into warm bowls, garnishing each serving with a sprinkle of chopped parsley. Serve hot.
Manhattan Clam Chowder Recipe
Ingredients
- 1 1/2 tablespoons olive oil
- 1 large Spanish onion chopped
- 1 1/2 celery stalks chopped
- 7 cloves garlic minced
- Pinch of crushed red pepper flakes
- 1/4 cup tomato paste
- 3 sprigs parsley
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 large waxy potato about 3/4 pound, diced
- 5 cups clam juice from five 8-ounce bottles
- One 28-ounce can whole peeled tomatoes roughly chopped (with liquid)
- 1 1/2 cups minced clams drained (about four 6 1/2-ounce cans)
- 1 tablespoon kosher salt or to taste
- Freshly ground black pepper to taste
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, celery, garlic, and a pinch of crushed red pepper. Cover the pot and cook, stirring occasionally, until the vegetables soften, about 8 minutes.
- Add the tomato paste, stirring it into the vegetables, and cook for an additional minute. Bundle the parsley sprigs, thyme, and bay leaf together with kitchen twine, and add the herb bundle to the pot along with the diced potatoes.
- Pour in the clam juice and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer, cover the pot, and cook until the potatoes are tender, around 10 minutes.
- Next, stir in the chopped tomatoes and minced clams. Cover the pot and bring it back to a low simmer. Season generously with freshly ground black pepper.
- Ladle the chowder into warm bowls, garnishing each serving with a sprinkle of chopped parsley. Serve hot.